Food Processing, Safety & Technology

Biography

Dr Nazanin Zand obtained a BSc (Hons) Degree in Food Science and Technology in 1998, in Tehran, working in the airline catering industry, developing food for vegetarians and people requiring special diets. In 2001, she undertook a Master’s Degree in Food Safety and Quality Management at the Natural Resources Institute, University of Greenwich, looking in particular at prolonging the post-harvest shelf life of perishable fruits by Modified Atmosphere Packaging. She is lecturer in Food Science & Nutrition in the department of Life Sciences at University of Greenwich, with research interests in the nutritional quality and safety of food determined by robust quantitative analysis. she has a thriving research supported by series of scientific publications in reputation journals gaining international praise and recognition. Her research into nutritional quality of commercial complementary infant foods has attracted national and international media attention. She is elected member of the Institute of Food Science & Technology, who is actively developing new protocols for analytical based optimizations of the nutritional quality of new food products, health claims, labelling and legislation. She has recently became a Registered Scientist (RSci) and has joined the Journal of Pharmacy and Nutrition (JPANS) as an Editorial Board Member as well as being a guest editor for the Journal of Food.

Research Interest

Food science, Nutrition, and Pharmacy